South Florida caterers serving up success

Though the genesis of three South Florida catering companies may be different, one thing the owners each have in common is the passion and drive to make their business a success.

For Gil Riback of SOHO Catering in Hollywood, it's about confidence.

"As entrepreneurs in this tough economy, you don't ask 'Is this a good time?' you just do," Ribak said. "We wanted to expand and we're comfortable with our concepts and execution of our ideas."

Dwayne Hooper of Hooper's Catering in Boca Raton says soft people skills help him to engage clients and makes him approachable.

"The key is you've got to love this business. You have to have a heart for it," said Hooper. You have to have the personality."

Be willing to change the business plan, says Rachel Gebaide of Tastebuds Catering in Davie, who created a new busy season in addition to holidays and fall and winter.

"We provide food service to summer sleep-away camps in four states," said Gebaide. "You have to create your opportunities."

Rachel and Larry Gebaide, Tastebuds Catering, Davie

WOW factor: Rachel Gebaide treats guests with one of the company's most requested items, Spinakopita, made from her grandmother's recipe. Trademark main courses include filet minion and their filet minion sliders made with applewood bacon, carmelized onions and gorgonzola mousse. Coconut shrimp is another favorite.

Perks: The firm specializes in off-premise catering such as for outdoor barbecues and picnics for corporate events, family reunions and school, religious and youth group gatherings. They are highly mobile and serve events from the Florida Keys to Orlando.

The backstory: Rachel and Larry Gebaide launched their business as a lunch route to beauty salons in west Broward. Over time they got true catering projects, and since 1995 the firm has expanded their clientele to include corporate catering, weddings and an array of special events like retirement parties and family reunions.

Working within the economic downturn, the Gebaides were able to maintain their volume by adjusting prices. Working of out a bigger kitchen, they could handle larger orders and focused more on business accounts for a steady stream of work.

Here's the deal: With nearly 20 years in the business behind them, the Gebaides have developed a sense of balance and a philosophy about the economy and entrepreneurship.

"We have so much invested, we really don't know any better," said Larry Gebaide. With two of their children joining the ranks, there's innovation paired with continuity, he said. "It's in our blood."

Perks: The company goes to the customer's venue. Hooper's develops custom menus, arranges rental equipment for the entertainment, decorations and other settings by planning events from concept to implementation.

The backstory: With solid culinary training and professional chef jobs on his resume, Hooper took a detour from back-of-the-house kitchen duties about 10 years ago to launch his line of Mr Hooper's Bar-B-Que Sauce, which after a decade, "ended as a success story when I sold the recipe, because I wanted to get back to cooking." he said.

So in January, Hooper launched his own catering firm in the neighborhood in which he is well-known. Before he ventured into marketing his sauce, he was a chef at St. Andrews Country Club and did additional cooking as a personal chef for residents.

Here's the deal: What Dwayne Hooper has learned along the way to entrepreneurship is that it's "very important to make employees happy. That's why I'm successful," he said. With a talent stable of contract wait staff, bartenders, managers, chefs and service captains, Hooper says he helps consumers contain costs because, "one size doesn't fit all."

Hooper has learned to leave nothing to chance. Clear communication, attention to detail and being a good listener are prerequisites for this business, he says.

Gil Ribak and Meir Yaloz, SOHO Catering, Hollywood

WOW factor: Guests get front row seating for table-side cooking, finishing and plating of such dishes like kabobs, focaccia and other menu items that emphasizes fusion cuisine with Middle Eastern influence. Executive Chef Bruce Enteen oversees the back of the house where most items are baked, roasted or poached and are made fresh from scratch

The backstory: As longtime entrepreneurs, Gil Riback and Meir Yaloz have measure their risks in their most recent ventures, by injecting new energy into existing businesses and properties they purchased. In 2006, they bought the popular Aroma Market in Cooper City.

Then in 2009, they added the location of the former Polish American Club in Hollywood, eyeing the 11,000-square-foot space as a future catering venue, which opened last month with 25 events already booked.

Here's the deal: Residents don't typically want to seek venues far from home for family and holiday events. They want access and a location they can easily visit ahead of time. And the business is an economic boost for the area, generating jobs for about 100 people per event, says Riback.

With in-house cooking resources, the team can offer "moderately priced events for consumers who want a luxurious hotel-like setting, but with the affordability of a smaller venue," said Riback.